Kitchen tips:Fusilli with artichoke pate and scampi

Ingredients: fusilli, scampi, parsley, extra virgin olive oil, garlic, white wine, artichoke pate, lemon-flavored extra virgin olive oil. Take the scampi and wash them under water, using scissors cut the belly of the scampi in half. Chop the parsley. Cook the fusilli in plenty of boiling, salted water. Heat extra virgin olive oil in a frying pan with a clove of poached garlic, sauté and add the scampi. Deglaze with white wine and cook for a few minutes over high heat, add parsley. Next, heat the artichoke pate in a pan. Drain the pasta al dente and add it to the pan, mixing well. Place in the dish and add the scampi. One last tip, pour a drizzle of lemon-flavored extra virgin olive oil on top to give a fresh touch that will enhance the dish. Artichoke pate is also great in egg noodles, mix with some ricotta and a little cooking water or fresh cooking cream, add white pepper and Parmesan cheese and the dish is served.

Matched products:extra virgin olive oil, lemon-flavored extra virgin olive oil.